Dinner 2016 (Part 10)

[HungryChris]

Often, when I decide to have linguini with white clam sauce, I go with Stop & Shop chopped sea clams. Tonight, I did so, but added a garnish of the fresh mollusks to the mix. This is a meal we both enjoy greatly. It includes a heavy hand with garlic, some finely chopped shallots, chopped parsley, olive oil, and white wine, all reduced by half before the chopped clams are added. The washed fresh littlenecks go into the simmering sauce at the same time as the pasta goes into the boiling water. I have found that the clams will open at the same time the pasta is done.

HC

Edited November 12, 2016 by HungryChris (log)

[robirdstx]

The plan was grilled pork steak, a salad and fresh baked bread. Everything was made but...

 

 

 

 

...after this, I was full. Leftover pork steak and salad in the fridge for tomorrow!

Edited November 12, 2016 by robirdstx (log)

[kayb]

1 hour ago, HungryChris said:

Often, when I decide to have linguini with white clam sauce, I go with Stop & Shop chopped sea clams. Tonight, I did so, but added a garnish of the fresh mollusks to the mix. This is a meal we both enjoy greatly. It includes a heavy hand with garlic, some finely chopped shallots, chopped parsley, olive oil, and white wine, all reduced by half before the chopped clams are added. The washed fresh littlenecks go into the simmering sauce at the same time as the pasta goes into the boiling water. I have found that the clams will open at the same time the pasta is done.

HC

 

 

Ahhh, linguine in clam sauce. Many fond memories of Little Italy, a Mom and Pop Italian joint in Memphis back in the 70s. How I loved that place.

 

I had a surf and turf of sorts: steak tartare and scallops. Steak tartare was via the ChefSteps recipe for same; scallops by Paul Raphael's. With some cheese (Emmenthaler, Cabot cloth-bound cheddar, and Parrano). And pickles and olives, because, well, one needs a vegetable and some fruit, right?

 

 

 

[Ann_T]

Quote

11 hours ago, Anna N said:

Oh please can you share your recipe for Salisbury steak. It's been years!  

 

Anna, the recipe is on my blog.   Here is the link. Salisbury Steak Recipe

[Anna N]

3 hours ago, Ann_T said:

Anna, the recipe is on my blog.   Here is the link. Salisbury Steak Recipe

Thank you so much. 

[liamsaunt]

East Coast Grill cornbread

 

 

Barbecued chicken, ribs, and steak

 

 

There was also mac and cheese and spinach.

[Shelby]

Made more venison chile last night.

 

[liuzhou]

Sheep meat is hard to come by here in south China. It is very popular in the north and west, but although there are many lamb/mutton noodle shops around town, finding the meat in the market or supermarket is unusual. So, when I saw this yesterday, at no small expense, I grabbed it.

 

 

 

and spent a happy while detaching the meat from the bone and dicing it. I got 500 g of bone/skin free meat.  Half the haul is now in the freezer for another day.

 

 

The bones, skins and trimmings were used to make a stock which is now sleeping in the fridge. Tomorrow morning I will de-fat it and freeze it. Not sure what I will use it for.

 

Tonight I took just under half the meat and slowly braised it for a couple of hours in red wine with onion, chilli and garlic. And a touch of ground cumin. I would have added more veg but didn't have any - and it's cold and pouring with rain so I didn't want to go out.

 

Added chick peas (garbanzo beans) and mint from the balcony (perhaps the last of the year's).  Served it with plain boiled new potatoes and a selection of fried mushrooms (not pictured).

 

 

Thinking about a curry for the rest of the meat, but want to make some yoghurt first. I need to buy cow juice tomorrow,

 

[Nicolai]

On 11/11/2016 at 7:49 PM, shain said:

Harak Osbao inspired by @Nicolai (At this thread). I've supplemented the brown lentils with some split red lentils, since they cook much faster, they dissolved into the stew and made it thicker while the brown lentils stayed intact. Tamarind water and a small amount of cumin, chili and anise seeds. Instead of frying pieces of pita bread, I've kept some of the pasta (ptitim actually), soaked it in cold water, then proceeded to fry it. The texture is very similar to fried flat bread, but I thought it looked nice and being very small, it mixed well with the lentils. The rest of the pasta was cooked normally and mixed into the stew. Tee addition of pomegranate kernels is however what makes this dish, they balance the sour tamarind and earthy lentil very well.
So thanks Nicolai, it was quite delicious!

 

I've also made a quick-flatbread with zaatar and yogurt - that's a thick batter, leavened with baking powder and baked in a pan until brown and crisp from outside. It turned out very nice and flavorful. Also very quick to make.
Served warm with labneh and tomatoes.

 

 

Brilliant and glad that not only you managed to follow through the recipe but you added your own twist with the split lentils.

.......and indeed, some mix cooked pasta and fried pasta......so kudos for you.

 

Most importantly, you enjoyed the dish. 

 

[Mmmpomps]

Excellent leg of LAMB, poked with garlic slices and rosemary, olive oil rubbed. Sides roasted potatoes started in the Instant Pot finished in the lamb fat, minted peas and Greek Salad:

 

Edited to correct that we do not eat leg of LEG

Edited November 12, 2016 by Mmmpomps (log)

[ninagluck]

@liamsaunt, would you mind sharing your cornbread recipe? we don't have a cornbread tradition and I am still experimenting

[shain]

1 hour ago, Nicolai said:

 

 

Brilliant and glad that not only you managed to follow through the recipe but you added your own twist with the split lentils.

.......and indeed, some mix cooked pasta and fried pasta......so kudos for you.

 

Most importantly, you enjoyed the dish. 

 

 

Thank you, I appreciate that very much  

[ninagluck]

on 11th of November we traditionally eat goose, so did I yesterday. I can' see or eat any meat today, so I made a light dish: scallops with finger lime beurre blanc

[Okanagancook]

Wonderful looking and interesting meals everyone!

We had a curry feast last night.

Basmati rice done in the IP; grilled lamb leg steaks; stuffed okra; stuffed baby eggplants; dahl; cucumber raita; curried shrimp; and long beans in a yogurt sauce.  Lemon squares for dessert.  There were loads of leftovers so everyone got a takeout container for today's lunch.

 

I tried a couple of recipes from The Indian Family Kitchen and they turned out very nicely.

[Dejah]

On 2016-11-11 at 6:27 AM, mgaretz said:

Made char siu in the air fryer again, this time with cubes of pork shoulder.  Came out very nice.  Made it into a stir fry with snow peas, mushrooms, carrots, onion and bean sprouts.  Sorry about the messy plate. I was half-way through the first helping before remembering to snap a pic.

 

 

 

 

LOVE those char-bits!

[Dejah]

Family out for the Remembrance Day weekend.

Had a 7 kg turkey in brine for about 36 hours in a cooler with ice.

Cooked it in the Big Easy for 2.5 hours.

Dressing was cooked in the oven. Our grandson doesn't like poultry - over-did the chicken nuggets as a kid, so I did a single-rib roast for him
Cherry (frozen cherries) pie in a new 10 1/2 " platter I just bought - perfect for our family!

 

                                                         

                                         

 

                                        

 

[rotuts]

love seeing the Big Easy in action

 

thanks   

 

@Dejah

[Arey]

17 hours ago, Ann_T said:

Anna, the recipe is on my blog.   Here is the link. Salisbury Steak Recipe

It's been years since I had Salisbury steak.  I'm looking forward to making the recipe.  It looks like the sort of thing I like where I can make the whole recipe and then freeze individual portions.  I'll have to buy my first ever bottle of green pepper corns.

[Anna N]

20 minutes ago, Arey said:

It's been years since I had Salisbury steak.  I'm looking forward to making the recipe.  It looks like the sort of thing I like where I can make the whole recipe and then freeze individual portions.  I'll have to buy my first ever bottle of green pepper corns.

I'll be skipping the green peppercorns only because I want to recover a memory and green peppercorns didn't have a role to play.  Like one of the comments to the recipe I want the nostalgia of a TV dinner.   After that I may be willing to Chef it up a bit.  Thanks for the recipe @Ann_T and don't mind my teasing 

[Arey]

I've only had it as a TV dinner and that was years ago.  In order not to dilute the nostalgia I'll omit the green peppercorns.  I still see it in the freezer cases at the supermarket, but it's always paired with something I don't regard as suitable, such as mac and cheese.  Why not throw in some lima beans to make it truly repellent?

[Anna N]

2 minutes ago, Arey said:

I've only had it as a TV dinner and that was years ago.  In order not to dilute the nostalgia I'll omit the green peppercorns.  I still see it in the freezer cases at the supermarket, but it's always paired with something I don't regard as suitable, such as mac and cheese.  Why not throw in some lima beans to make it truly repellent?

Can't stop laughing.  I am so with you! 

[lindag]

last night I made a wonderful Cioppino for dinner.  Lots of in-shell shrimp, sea scallops, lovely big slabs of cod, fennel bulb, lots of garlic, clam juice and all the other stuff.  No, I don't use clams or mussels because I don't need them.

I can't wait for dinnertime so I can have leftovers!

Edited November 12, 2016 by lindag (log)

[gfweb]

6 hours ago, ninagluck said:

@liamsaunt, would you mind sharing your cornbread recipe? we don't have a cornbread tradition and I am still experimenting

 

That could be a whole thread. Perhaps it should be.

 

Cakey vs crumbly.  Sweet or not. etc etc

[chefmd]

Strip steak cooked sous vide and quickly seared with the side of pan roasted cauliflower.  I got end pieces, my favorite fatty parts.

 

[gfweb]

SV duck breast (134F 3 hrs) with lingonberry/spanish chorizo sauce, smoked spiced sweet potato, roast maple sprouts